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Hipcooks Newsletter

Newsletter for: August 1, 2012

Happy August Hipcooks!
Good news! San Francisco classes are back with a class posted in September.
Not so good news: East LA and Portland studios will need to increase class prices by $5 in Septemeber. Class prices are going up! Slightly better news: The price increase will be effective next month, so sign up for classes now while the getting is cheaper!
  • Last of the Summer Menus!  Last chance for Healthy Classes this summer like Endless Summer Salads, Thrill of the Grill, Misummer Night's Dream and Cocktails 3. We hope to see you!
  • Recipe of the Month: In August, Gardens are bursting with Zucchini! First, harvest some blossoms in Recipe #1. Then, Zucchini as Linguine in Recipe #2. Finally, Recipe #3 -  a beautiful soup to make with surplus zucchini that will warm you right into fall....

Stuffed Zucchini Blossoms

12 blossoms

small handful fresh herbs (thyme, basil, mint, parsley, etc.)
1 lemon for zest & juice
4 oz goat cheese, softened
1/2 cup rice flour (or all purpose if you don't have rice)
sparkling water as needed
sea salt, to taste
1 cup grape seed oil

Remove stamen from inside each blossom, rinse, pat dry, set aside. Chop herbs and combine 2/3 of them with zest and cheese. Stuff each blossom with cheese mixture, pressing the petals into the mixture to seal them.

Combine rice flour, sparkling water, salt, and lemon juice to taste, adding more flour or water as needed until you have a light and nicely seasoned batter. Fold in remaining 1/3 chopped herbs.

Heat oil in a shallow pot until it's hot but not smoking. Dredge blossoms in flour mixture and gently lay in hot oil, turning after a few minutes to fry each side until golden. Remove to a towel-lined plate then serve immediately with aioli or on a bed of a simple tomato sauce and sing to summer!

Zucchini Pasta with Pesto (for 4)
4 zucchini
2 handfuls basil (leaves removed from stems)
3 garlic cloves
Pinch sea salt
Juice of 1 lemon
¾ cup olive oil
Handful of pine nuts, toasted (if desired)
4 cups cherry tomatoes, halved
Use a spiralizer to make zucchini linguine.  Figure 1 small zucchini per person. Make the pesto in the blender, using the lemon juice and olive oil to help process to a wet paste.  Mix the pesto with the pasta.  You can serve immediately, or let sit for an hour or so (you’ll need to drain lots of excess liquid if you do, and your pasta will lose about ½ its volume!).  Adorn with cherry tomatoes, pine nuts…whatever you fancy.

Zuppa di Zucchine

5 pounds medium zucchini, trimmed
4 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1 bunch flat leaf parsley
1 bunch basil
4 cups hot water or stock (veggie, chicken)
1 cup heavy cream, optional
1 heaping cup freshly grated parmesan, optional
Squeeze of lemon
Sea salt & fresh ground pepper to taste

Cut zucchini lengthwise into quarters, then into 1-in pieces.
Heat oil in a heavy sauce pan and cook the garlic and zucchini until zucchini are nicely browned and soft, about 25 minutes. Add salt & pepper to taste, and water or stock and simmer for another few minutes to allow the flavors to infuse the liquid.

Ladle some or all of the zucchini mixture, depending on how rustic you would like it, into blender and puree. Add the parsley and basil and blend well, adding liquid as needed to make the soup a nice consistency. Return blended soup to the pan. Add lemon. If you would like a richer soup, add the parmesan, then taste and adjust the seasonings until you love it! This is wonderful served with olive crostini, like we make in "Romantic Dinner for 2" class.


Eat well, Be well. Happy Summer.
Now back to my regularly scheduled: writing the First Hipcooks Cookbook! (coming soooooooon.....)